Welcome to Carabeen Beef, our boutique cattle property perched on a mountain-top in the Border Ranges of southern Queensland. Our business provides the discerning meat connoisseur prime grass-fed Angus and Bazadais beef. Here at Carabeen Beef we combine the best qualities of highly prized Angus and Bazadais meat – tenderness and flavour in a perfect combination. Naturally, all of our beef is free of hormones, antibiotics and chemicals.
We are very proud of our farm’s ethical and sustainable practices. We muster on foot (no bikes or dogs) and train the cattle with food rewards to move quietly and at their own pace between the paddocks and through the cattle yards. They are quiet and confident at all times, reflecting the way they are handled. Lots of TLC and stress-free handling; that’s our promise to you, our cattle and ourselves.
The cattle property is also home to a large area of temperate rainforest. The rainforest encircles the grassy paddocks and is rich in flora and fauna. Great care is taken to ensure that the natural and man-made environments benefit each other. Caring for the natural environment goes hand-in-hand with raising our cattle.
Our beef can be purchased either as a quarter or half a carcass, prepared by a master butcher into the cuts you desire. From our family to yours, we trust you will enjoy our premium beef.
Sirloin Roast Sirloin is a lean and tender cut ideal for roasting. Cook in a hot oven (200C) for 10 minutes and then lower the temperature to 180C. Allow to rest for 10 minutes before carving.
T-bone steak is ideal for the grill or pan. It is best served with a sauce such as peppercorn or Diane. Diane sauce is made with pan jus, 4 finely chopped spring onions, 2 tsp Dijon mustard, 2 tbsp Worchestershire sauce, 1 tbsp brandy and 1/3 cup of cream. Gently cook spring onions in pan jus, stir in mustard and Worchestershire sauce, then add cream. Allow to boil and thicken. Garnish with fresh parsley.
Traditionally Rump is cooked as steak by grilling or frying. Alternative methods include braising, stir fry or roasting. Boeuf Bourguignonne is a delicious traditional French dish ideally suited for Rump and is very simple to prepare. Cube 1 kg of beef, season with plain flour and brown in batches. In a separate pan cook diced bacon followed by mushrooms, garlic and shallots until they just start to colour. Add 1 cup of red wine, 2 cups of beef stock and a bouquet garni to the bacon, vegetables and beef. Casserole on low heat for 1 ½ hours.
Round may be cooked as BBQ steak, in a casserole or roasted whole. For an easy casserole, cut steak into slices and brown both sides. Set aside and brown diced onion. Combine beef, onion, salt, pepper, paprika and add ½ cup beef stock and ½ cup red wine. Bring to boil, cover and gently simmer for 1 ½ hours.
Lean and tender Eye Fillet is perfect for grilling or frying. For perfect medium-rare steak every time just follow these 4 simple steps – place steak on kitchen bench 20 minutes before cooking, heat cooking surface to a hot temperature, place meat on grill or fry pan and turn only once when red liquid pools on the surface of the steak. Continue to cook until red liquid pools again on the upper surface. Remove from heat and rest for 5 minutes before serving. Eye fillet can also be larded for roasting or cut into thin slices for stir-frying.
Corned Silverside may be roasted or boiled. Corned Silverside is traditionally boiled with cloves, onion, peppercorns, bay leaves and soft brown sugar. Why not try roasting Silverside? It is delicious with a strong cured flavour. Simply remove it from the packet, do not wash off the brine, cover with slices of orange and brown sugar before popping it into the oven to roast.
Cooked either as steak or boned and rolled as a roast, Topside is a lean flavoursome cut. Topside leans itself to a traditional pot roast with seasonal root vegetables.
Blade is a flavoursome cut ideal for roasting, braising, stewing or corned. A simple way to prepare Blade for a BBQ is to marinate cubes of Blade in a mix of oil, soy sauce, garlic and honey overnight. Thread the meat, onion pieces and mushrooms alternatively onto skewers and grill ‘til steak is tender. Brush with marinade while cooking.
Lean and tender Rib Fillet is perfect for grilling, frying or roasting. For perfect medium-rare steak every time just follow these 4 simple steps – place steak on kitchen bench 20 minutes before cooking, heat cooking surface to a hot temperature, place meat on grill or fry pan and turn only once when red liquid pools on the surface of the steak. Continue to cook until red liquid pools again on the upper surface. Remove from heat and rest for 5 minutes before serving.
A rolled Rib Roast is full of flavour and makes a wonderful Sunday lunch with cold meat ready for week day lunches. Crush 3 tbsp mixed peppercorns and 1 tbsp juniper berries and sprinkle half on the roast. Place in a hot oven for 30 minutes. Remove roast and mix the remaining crushed spices with 2 tbsp Dijon mustard and 1 tbsp olive oil and spread the paste over the roast. Return the roast to the oven, lower the temperature and cook to medium rare.
Chuck lends itself to stews and pot roasts. Marinate overnight a 1 ½ kg whole piece of Chuck in 1 cup of red wine with slices of lemon and onion, some powdered ginger, diced bacon, a few cloves, peppercorns, a bay leaf, and 4 tbsp brown sugar. Remove meat from marinate, brown meat on all sides, pour marinade over meat and gently cook for 2 hours.
